Parmesan Chicken Risotto
Risotto. Ughhhh risotto. I just love it so much. I feel like it’s the ultimate elevated comfort food. People seem to think that risottos take a lot of effort, and that’s just not the case. Sure you have to babysit it a bit, but I already have three kids so what’s one more little pot of rice? ;)
All risotto requires of you is to stir. That is literally the only instruction. Stir it. Add some more broth, and stir it some more. Are we clear? Broth, stir. Broth, stir. Repeat until your arm is a little sore and your house smells like Heaven. And with that… I give you parmesan, green pea and chicken risotto. Velvety smooth, creamy, luscious, peppery fabulous risotto. Y. U. M.
Oh! And as an aside- asparagus or mushrooms would be fabulous in this dish!
GREEN PEA + CHICKEN RISOTTO
Yields 4 portions. Prep and cook time: 20-25 minutes
INGREDIENTS:
- 2 T butter
- 1/3 white onion, diced
- 6 garlic cloves, minced
- 1/4 t dried thyme
- 2 cups arborio rice
“But Katy. Can I just use “regular” rice?” NO. No you can not. I love giving substitutions but you just can’t use subs here. Arborio rice is a short grain Italian variety and is higher in starch, which leads to the smooth and creamy final product in risotto. Please and thank you.
- 1/2 cup dry white wine + 2 T additional I prefer to use Sauvignon Blanc
- 1 t salt or more to taste
- 1/2 t pepper or more to taste
- 6 cups simmering chicken broth, poured in one cup at a time
- 1/2 cup fresh grated parmesan
- 1/2 cup green peas
- 1 cup chopped cooked chicken omit for a vegetarian option
DIRECTIONS:
1.) Set a large stock pot over medium heat. Add in 2 T butter, diced onion, 6 minced garlic cloves, salt and pepper, and 1/4 teaspoon of dried thyme.
Stir until onions are soft and translucent, about 4 minutes.
2.) Add arborio rice and stir until coated. Pour in 1/2 cup of white wine and mix into rice.
3.) Keep pan at medium-low heat. Add in one cup of simmering-hot chicken broth and begin to stir (I keep my chicken broth over low heat on another burner as I work). Once you are able to drag your spatula down the center of the pot without any liquid rushing to the middle, you are ready to add your next cup of broth. Continue on with this process adding broth cup by cup.
Note: The risotto might be cooked after 5 cups, but it also may take upwards of 6.5 cups. This varies depending on a few different factors, so just be sure to sneak a bite once you think you might be getting close.
4.) When risotto is cooked and the rice is completely tender and soft, add in additional 2 T of wine. I like the zip and acidity that this extra kick of wine at the end of the cooking process ends. Slowly mix in fresh parmesan, and mix in chicken and peas until warmed through.
Serve warm as an entree or side dish. Enjoy! Pairs beautifully with a crisp glass of white wine.
